I’ve been in the kitchen for several years, building my experience step by step in local restaurants along the Marche coast, where seafood tradition is part of everyday life.

I trained in a culinary academy in the Marche region, but my real growth came from working hands-on, learning how to respect ingredients while elevating them with modern techniques. Today, I specialize in low-temperature cooking and gourmet methods, always staying connected to the roots of Italian cuisine.

My cooking is all about balance — between tradition and innovation, simplicity and detail. I like to create dishes that feel familiar but leave a lasting impression.

The dish I’m most proud of? A perfectly executed seafood brodetto. It’s a humble, traditional recipe, but when everything is in harmony — the fish, the broth, the timing — it becomes something truly special. That’s when I know I nailed it.